1 cup brown rice
1 bunch green onions
1 sweet red pepper
4 1/2 ounces radishes
1 [15 1/2-ounce can] pineapple chunks reserved into their own juice, drained
2 cups bean sprouts
3/4 cup cold-roasted peanuts
Cold water

Salad Dressing
2 tablespoons crunchy peanut butter
1 tablespoon peanut oil
2 tablespoons light soy sauce
2 tablespoons white wine vinegar
2 teaspoons light honey
1 teaspoon chili powder
1/2 teaspoon garlic salt
Pepper, to taste


Into a casserole, cover brown rice with cold water.
Bring to a boil, cover casserole and leave rice to simmer for approximatelety 30 minutes, until soft yet stil a little crunchy.
Meanwhile, chop green onions using a sharp knife; set aside.
Remove membranes then seed sweet red pepper.
Cut sweet red pepper into strips, then slice radishes into thin slices; reserve separately.
Into a small bowl, whip together all salad dressing ingredients for a few seconds, to well mix together all ingredients.
Really well drain done brown rice, into a glass bowl.
Into a small casserole, heat salad dressing for 1 minute; well mix into brown rice.
Immediately mix drained pineapple chunks, reserved chopped green onions, sweet red pepper strips, bean sprouts and roasted peanuts into brown rice, until well mixed together.
Spoon hot brown rice salad into a mound, into a really hot serving bowl.
Arrange reserved radish slices all around brown rice salad, and serve.